Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups (360 g) broccoli florets, chopped
- 4 tbsp (56 g) unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup / 150 g)
- 2 garlic cloves, minced
- 1/3 cup (40 g) all-purpose flour
- 1 1/2 cups (360 ml) low-sodium chicken or vegetable broth
- 1 1/2 cups (360 ml) whole milk
- 2 oz (57 g) cream cheese
- 2 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1 1/4 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 12 oz (340 g) sharp cheddar cheese, grated (about 3 cups), divided
- 1 large egg (for the filling set)
- 1 sheet puff pastry (about 8–9 oz / 225–255 g), thawed if frozen
- 1 large egg + 1 tbsp water (egg wash)
Do This
- 1) Heat oven to 400°F (205°C). Grease a deep-dish 9-inch pie dish.
- 2) Steam broccoli 3–4 minutes until bright green; drain well.
- 3) Make a roux: sauté onion/garlic in butter, whisk in flour 1 minute.
- 4) Whisk in broth + milk; simmer until very thick, then melt in cream cheese, mustard, spices, and most of the cheddar.
- 5) Cool filling 10 minutes, whisk in 1 egg, fold in broccoli, then pour into dish and top with puff pastry; egg-wash and vent.
- 6) Bake 28–32 minutes until deep golden and bubbling at edges; rest 15 minutes before slicing.
Why You’ll Love This Recipe
- It tastes like a cozy bowl of broccoli cheddar soup, but slices neatly like a savory pie.
- A crisp, flaky pastry top gives you that pot-pie comfort with minimal fuss.
- The filling is extra creamy and cheesy without turning runny.
- Great for weeknight dinners, but impressive enough for guests.
Grocery List
- Produce: broccoli, yellow onion, garlic (optional garnish: chives or parsley)
- Dairy: unsalted butter, whole milk, cream cheese, sharp cheddar cheese, eggs
- Pantry: all-purpose flour, low-sodium chicken or vegetable broth, Dijon mustard, smoked paprika, kosher salt, black pepper, puff pastry (often in freezer section)
Full Ingredients
For the Broccoli Cheddar Filling
- Broccoli: 4 cups (360 g) broccoli florets, chopped into bite-size pieces (stems peeled and diced are fine too)
- Unsalted butter: 4 tbsp (56 g)
- Yellow onion: 1 medium, finely diced (about 1 cup / 150 g)
- Garlic: 2 cloves, minced
- All-purpose flour: 1/3 cup (40 g)
- Low-sodium broth: 1 1/2 cups (360 ml) chicken or vegetable
- Whole milk: 1 1/2 cups (360 ml)
- Cream cheese: 2 oz (57 g), cut into chunks
- Dijon mustard: 2 tsp
- Smoked paprika: 1/2 tsp
- Kosher salt: 1 1/4 tsp, plus more to taste
- Black pepper: 1/2 tsp, plus more to taste
- Sharp cheddar cheese: 12 oz (340 g) grated (about 3 cups), divided
- Use 10 oz (285 g) in the sauce
- Reserve 2 oz (55 g) to sprinkle on top of the filling before the crust
- Egg: 1 large (helps the filling set so it’s sliceable)
For the Pastry Top
- Puff pastry: 1 sheet (about 8–9 oz / 225–255 g), thawed according to package directions
- Egg wash: 1 large egg beaten with 1 tbsp water
Optional for Serving
- 1 tbsp finely chopped chives or parsley
- Freshly ground black pepper
Step-by-Step Instructions
Step 1: Prep the oven and pan
Position a rack in the middle of the oven and preheat to 400°F (205°C). Lightly grease a deep-dish 9-inch pie dish (or a similar 2-quart baking dish).
If your puff pastry is frozen, make sure it’s thawing now so it’s workable by the time the filling is ready.
Step 2: Cook the broccoli just until bright green
Bring a medium pot with about 1 inch of water to a simmer and set in a steamer basket. Add the chopped broccoli, cover, and steam for 3–4 minutes, just until it turns bright green and is barely tender (it will finish cooking in the oven).
Drain well and spread the broccoli on a plate or baking sheet for a few minutes so excess steam can evaporate. This helps keep the filling thick instead of watery.
Step 3: Sauté the aromatics and make a roux
In a large saucepan over medium heat, melt the butter. Add the diced onion and cook, stirring often, for 5–7 minutes until soft and translucent.
Add the garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1 minute. You’re cooking off the raw flour taste and building the thick base that makes this “soup pie” sliceable.
Step 4: Whisk in the liquids and simmer until very thick
Slowly whisk in the broth, then the milk. Keep whisking until smooth (scrape the corners of the pan).
Bring to a gentle simmer and cook, whisking often, for 6–8 minutes, until the mixture is noticeably thick and glossy. It should coat the back of a spoon and leave a clear trail when you drag a spatula through it.
Step 5: Add the cheeses and seasonings
Reduce heat to low. Whisk in the cream cheese until fully melted and smooth. Stir in the Dijon mustard, smoked paprika, kosher salt, and black pepper.
Remove the pan from the heat and stir in 10 oz (285 g) of the grated sharp cheddar a handful at a time, stirring until melted. (If the pan is too hot, the cheese can turn grainy, so off-heat is your friend.)
Step 6: Cool slightly, add the egg, and assemble the pie
Let the filling cool for 10 minutes (this protects the egg from scrambling). In a small bowl, beat the 1 large egg. Whisk a spoonful of the warm cheese sauce into the egg to temper it, then whisk the egg mixture back into the pot until fully combined.
Fold in the steamed broccoli. Taste and adjust salt and pepper if needed.
Pour the filling into the prepared pie dish and sprinkle the remaining 2 oz (55 g) cheddar evenly over the top.
Lay the puff pastry sheet over the dish. Trim to about a 1/2-inch overhang, then tuck the edge slightly down along the inside rim (or crimp against the rim if your dish allows). Cut 4–6 small slits in the top for venting.
Brush evenly with egg wash (1 egg beaten with 1 tbsp water).
Step 7: Bake until deeply golden and let it set before slicing
Bake at 400°F (205°C) for 28–32 minutes, until the pastry is deeply golden brown and you see bubbles around the edges of the filling.
Cool on a rack for 15 minutes before slicing. This rest time is key: it lets the thick, soup-like filling settle so you get clean, satisfying slices instead of a runny center.
Serve warm, topped with chopped chives or parsley and a little extra black pepper if you like.
Pro Tips
- Go thicker than you think on the stove. The sauce should be very thick before it goes into the dish; the broccoli releases a little moisture as it bakes.
- Dry the broccoli. After steaming, let it sit uncovered for a few minutes. Excess water is the #1 cause of a loose filling.
- Grate your own cheddar. Pre-shredded cheese often contains anti-caking agents that can make the sauce less smooth.
- Cool before adding the egg. If the filling is piping hot, the egg can curdle. A 10-minute cool-down (plus tempering) prevents that.
- Protect the crust if it browns too fast. If the pastry is getting dark before the filling bubbles, loosely tent the top with foil for the last 8–10 minutes.
Variations
- Ham and broccoli cheddar soup pie: Stir in 1 cup (150 g) diced cooked ham with the broccoli.
- Extra-veg version: Replace 1 cup of broccoli with 1 cup (110 g) diced carrots (steam them with the broccoli until just tender).
- Spicy cheddar: Add 1/4 tsp cayenne and swap 4 oz (113 g) of the cheddar for pepper jack.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat slices on a sheet pan at 350°F (175°C) for 12–15 minutes (this helps re-crisp the pastry) or microwave gently if you don’t mind a softer crust.
Make-ahead option: Cook the filling up through adding the cheese (do not add the egg yet). Cool, cover, and refrigerate up to 2 days. When ready to bake, rewarm the filling over low heat until just warm (not hot), cool 5 minutes, whisk in the egg, assemble with puff pastry, and bake as directed.
Freezing note: You can freeze the baked pie (well wrapped) for up to 2 months, but the puff pastry will be less crisp after thawing. For best texture, freeze the filling alone and bake fresh with pastry.
Nutrition (per serving)
Approximate (1/6 of pie): 520 calories, 36 g fat, 30 g carbs, 19 g protein, 3 g fiber, 980 mg sodium. Values vary by brand of puff pastry, cheese, and broth.
